Grown in Pitalito, Huila, this coffee comes from José Herman Salazar and his family at Finca La Guaca—a farm built on tradition, but shaped by curiosity. What began with classic varieties has evolved into something far more distinctive, with the discovery of Bourbon Ají on the farm itself. Recognised for its unique character, José began cultivating it more widely, turning a chance finding into a defining feature of the farm.

Today, the whole family is involved—from harvesting to processing—bringing consistency and care to every step. The coffee is carefully washed, fermented for up to 50 hours, and slowly dried under cover, resulting in a cup that’s clean, expressive, and rooted in both place and process. It’s a coffee that reflects not just where it’s grown, but the people behind it—and the legacy they’re building.